Do you love eating rice but avoided it due to fear of putting on the weight? Do not worry any more eating rice helps you lose weight. Scientists have now designed a way to cook rice that fight obesity.
Scientists from Sri Lanka have found that an adding the teaspoon of coconut oil while cooking and refrigerating it for about Twelve hours after it is cooked more than halves the number of calories absorbed by the body. They added that reheating the rice does not change the benefits. The findings were presented at 249th National Meeting & Exposition of the American Chemical Society (ACS) in the Denver. Because obesity is the growing health problem, especially in many developing countries, we wanted to find the food-based solutions, said team leader Sudhair James from the College of Chemical Sciences, Colombo, Western, Sri Lanka.
James further added that We discovered that an increasing rice opposed to starch – RS concentrations was a old way to approach the problem. By using a specific heating and cooking routine, the scientists concluded that the if best rice variety is processed, it might reduce calories by an about 50 to 60 percent. He explained that starch can be digestible or indigestible. Starch is the component of rice, and it has both types. Unlike digestible types of starch, RS is not broken down in the small intestine, where carbohydrates normally are metabolised into glucose and other simple sugars and absorbed into the bloodstream.
Thus, the researchers reasoned that if they could transform the digestible starch into RS, then that could lower number of usable calories of the rice. The team experimented with 38 kinds of rice from the Sri Lanka, developing a new way of cooking rice that increased the RS content.
In this method, they added a teaspoon of coconut oil to boiling water. Then, they added a ½ a cup of rice. They simmered this for 40 minutes, but one could boil it for 20 to 25 minutes instead, the researchers noted.Then, they refrigerated it for 12-hours. This procedure increased the RS by 10 times for traditional, non-fortified rice, they added.
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